Festive Oyster Stew

  • Prep 30 min
  • Total 30 min
  • Ingredients 12
  • Servings 8

Ingredients

2
(8-oz.) cans whole oysters, drained, reserving liquid
1/4
cup butter or margarine
1
medium red bell pepper, chopped (1 cup)
3/4
cup chopped onions
1/2
cup all-purpose flour
1
teaspoon salt
1/4
teaspoon white pepper
1
quart (4 cups) half-and-half
1
quart (4 cups) milk
2
cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
1/2
teaspoon hot pepper sauce
1
cup chopped fresh spinach

Steps

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  • 1
    Cut oysters in half; set aside. Melt butter in Dutch oven or large saucepan over medium heat. Add bell pepper and onions; cook and stir until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly.
  • 2
    Gradually stir in half-and-half, milk and reserved oyster liquid. Add potatoes and hot pepper sauce; mix well. Cook over medium heat until stew is slightly thickened and potatoes are tender, stirring frequently.
  • 3
    Stir in oysters and spinach. Cook until thoroughly heated, stirring frequently.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
430
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
14g
68%
Trans Fat
1g
Cholesterol
130mg
43%
Sodium
700mg
29%
Potassium
740mg
21%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
8%
Sugars
13g
Protein
18g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
35%
35%
Calcium
35%
35%
Iron
45%
45%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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